In such dark and cold season my longing for chocolate increases enormouly. I don't know if serotonins substitute my lack of sunlight, but I'am felling better- at least if I don't step on a balance ;-))). I'am a fan of dark chocolate, the rest of my family belongs to the full cream chocolate fraction. So they didn't like my latest creation, because the dark chocolate taste is very intensive.If somebody is asking himself what a cupcake is: a cupcake is a muffin with a creamy cap on.Before you try this recipe out a warning: this chocolate cupcake is because of the chocolate buttercream a heavy weight considering the calories.

Cut soft butter or margarine in cubes. Use a dough hook and stir until dough becomes crumbly.

Mix cold cocoa under the dough

Fold eggs one by one into the dough and stir only until dough is mixed. Do not overstir.

Put paperform in muffin moulds and fill batter evenly in the forms. Please take care that you only fill 3/4 of the paperforms with the batter.

Bake in a preheated oven (180°) for 20 minutes. Let it cool.

For the frosting: Melt chocolate using the double-boiler methode. Beat butter until it is creamy. Continue beating and add milk, powder sugar and at last melted chocolate. Now either use a knife to spread frosting on the cake or fill frosting in a piping bag and pipe it on the cake. After decorating place cupcakes immediately in the refrigerator and let frosting becomes firm.

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